There’s something about risotto that is wonderfully heartwarming and has that creamy stick-to-your-ribs richness that is exactly what we need in Michigan during the cold months. It is deceiving how creamy it is without having any cream, just using the proper technique will make these relatively simple ingredients into something special.
Wild Mushroom Risotto with Peas
Credit: Everyday Italian by Giada De Laurentiis
5 3/4 cups low-sodium chicken broth
1/2 ounce dried porcini mushrooms
2 cups finely chopped onion
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice
2/3 cup dry white wine (or substitute chicken broth if you prefer)
1/2 cup frozen peas, thawed
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
~Bring the broth to a simmer in a heavy, medium-size saucepan. Add the porcini mushrooms. Cover and set aside until the mushrooms are tender, about 5 minutes. Using a slotted spoon, remove the mushrooms ad finely chop. Cover the broth and keep warm over very low heat.
~Melt the butter in a large, heavy saucepan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms, porcini mushrooms, and garlic; saute until the mushrooms are tender and the juices evaporate, about 10 minutes. Stir in the rice. Add the wine; cook stirring often, until the liquid is absorbed, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat; stirring often, until the liquid is absorbed, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring almost constantly, about 28 minutes. Stir in the peas Mix in the Parmesan cheese. Season with salt and pepper to taste.